Sherry Chicken Curry
A creamy chicken curry infused with dry sherry, adding depth and richness. A comforting, slightly sweet dish great for entertaining.
Ingredients
- 2 tablespoons vegetable oil 4 skinless, boneless chicken
- breast halves - cut into chunks 1/2 cup cornstarch
- 3 cloves garlic, crushed
- 1 large onion, cut into chunks salt and pepper to taste
- 1/2 cup cooking sherry 2 cubes beef bouillon
- 1/2 cup creamy peanut butter 3 tablespoons curry powder water to cover
- 1/2 teaspoon ground ginger 1 cup coconut milk
Directions
- Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
- Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.
